Tag Archives: Sugar Free

Soba Noodles with Glazed Cabbage

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Soba noodles is a stable in my kitchen, however it’s not often that I eat them. I save them for the special occasions where I need my fair share of comfort food, or if I need to treat myself, or if I know I need fuel for the day after. I find them a bit hard to boil without them smudging together but this time I’ve added a tablespoon of olive oil and it did the trick.

Enough with the noodles, let’s move on to the most fabulous sauce that raises this dish to the comfort food level! It’s finger licking good – it’s so good that I want to eat it before applying it to the sautéed veggies. As in, eat it by spoon, all alone. Hello new guilty pleasure!

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This dish will serve two portions, and all you need is…
Soba noodles for two persons
2 cups of shredded red cabbage
2 cups of broccoli in small bouquets
2 tablespoon coconut oil

And for the sauce…
1/4 cup toasted sesame oil
1 teaspoon mustard
1 tablespoon agave syrup or other natural sweetener
1 cm fresh ginger
2 teaspoons heaping brown rice miso paste
Juice of 1 lime

Prepare and boil the soba noodles as per instructions on the package. Make sure to thinly slice and shred the red cabbage and cut the broccoli in small mouth sized bites. Blend all ingredients for the sauce to a thick even light brown sauce. Melt the coconut oil in a pan and add the red cabbage. Fry for 4 minutes. Add the broccoli and cook for another 4 minutes. Pour the sauce over the cabbage and broccoli and cook for 2-3 minutes. Add a teaspoon of sea salt and stir thoroughly. Place the noodles on two plates and divide the broccoli and cabbage mix in two, pouring it over the noodles.

Raw Overnight Oats with Chai & Chia

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This is a super energizing breakfast bowl of raw overnight oats, perfect as a post-training meal, or a full on breakkie before a long day of activities. I’m planning on loading up on this breakfast and plenty of green juice when I’m going sea kayaking in the end of September. Can’t wait! This recipe is also good for those of you (myself included) that have difficulties getting a hardcore chia pudding down on its own.

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The steady hearty seasoning from the orange juice, cinnamon, ginger and vanilla and the super energizing filling foods like oats, bananas and cocoa chips make for a good comforting breakfast. It will take around 20 minutes to prepare the night before – don’t you just love the night before preparations, which allows us to sleep in and hit the snooze button a gazillion times? I certainly do…

For 2 servings you will need (or in the case you are extremely hungry, 1 serving)…
Juice from 1 orange
1 tablespoon agave syrup (or brown rice syrup or coconut nectar)
1 banana
1/2 cup almond milk
2 tablespoons vanilla essence
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons chia seeds
2 tablespoons of pecans

You will need additionally 2 oranges and 1/2 cup of almond milk, alongside cocoa nibs for the topping once you serve the porridge.

Start by blending the bananas with 1/2 cup of almond milk, the juice from 1 orange, agave syrup, cinnamon and ginger to make the “banana/milk creme” the oats will soak in overnight. Chop the pecan nuts roughly. Add pecans, oats and chia seeds to the juice and stir together, making sure that all the dry ingredients are tossed together and coated in the creme. Leave it to sit overnight in the fridge.

In the morning take out the porridge divide the portions in two. the Porridge should be really sticky by now. Slice two oranges and remove the white skin, so you are left with only the orange “meat”. Pour one tablespoon of porridge in the bottom of a glass bowl and then add a layer of orange meat then add another tablespoon full of porridge. Top up the porridge with the remaining of the orange meat, before pouring the 1/2 cup of cold almond milk over the porridge. Drizzle with cocoa nibs in the end.

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Drink with your favorite tea. Mine is Teapigs’ Liquor ice & Peppermint, which I occasionally are asked to import to my brother when I’m going home to visit Denmark. This tea is absolutely amazing, I practically never drink anything else!

It’s a Black Bean Stew Wrap!

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Can you feel the season change? I can definitely, feeling myself getting more exhausted by the minute. Good thing we have a holiday to Florida to look forward to in November. Yes, that is correct, end of november and my hubby-to-be and I will be enjoying some rest in the sunny state. I can’t wait! Fresh fruit and produce in November and of the good summer’y kind. Sign me up! Wohoo!

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This recipe is quite simple. Basically it’s a plant based mexican meal. I have used kale leaves as wraps, and filled it with a mashed avocado and mango compote, plain brown rice, sprouted lentils and a sweet black bean stew with cashew creme. It’s my first take on the black beans and it actually ended up sweet and sour tasty at the same time. Very nice indeed.

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Here’s what you need for the black bean stew…
1 teaspoon coconut oil
1 can of organic black beans
Juice from 2 limes
Salt and pepper to taste
Cashew creme from 1/2 cup of water plus 5 tbsp water, 2 heaping tablespoons of nutritional yeast.
Blend all the ingredients together to create a smooth sauce.
1 handful of roughly chopped parsley

Melt the coconut oil in a pan. Take the black beans out of the can and rinse thoroughly. Transfer to the pan and lightly sauté the beans before you add the lime juice. Saute for another couple of minutes. Add the cashew sauce, you might not need all of it, just to make the beans stick together. Lastly add the chopped parsley and stir together. Now your bean stew are ready to be filled in the kale leaves together with mango and avocado mash, lentils and brown rice. You can of course feel free to add whatever you fancy. Maybe more filling options? If you come up with a really tasty fill feel free to leave a link!

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Healthy Fast Food Fried Rice

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This is hardly a recipe, but sometimes all you need is a direction. Also, As I have promised about this blog, the recipes are SIMPLE! And for some of the recipes, it will only take you 10 minutes do to, because of this simplicity.

This recipe for Healthy Fast Food Fried Rice is so so easy and a solid go to, if you need it to be fast and healthy (Who does not want to be fast and healthy? Raise of hands. No didn’t think so!). You can even cook the brown rice beforehand and then use the leftovers for this dish. And before you think it’s going to be super blend, remember that brown rice (the healthy rice) has a great taste and will always taste of more (and bette!) than your ordinary white rice. You can use this recipe as a side dish, to both fish and chicken or roasted veggies, if you dont eat meat. You can of course also eat it self standing, like I do (with a big chunk of cashew tomato cheese on it!).

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For one big portion to one very hungry person, all you need is…
2 cups of brown rice
2 cups of chopped mushrooms of your own choice
3 stalks of spring onions with the green as well
2 big handfuls of spinach
2 heaping tablespoons of coconut oil for the pan
Salt and peber to taste

Start by sauteing the chopped mushrooms and onions in the coconut oil. When it’s good and juice and soggy add the spinach. Cook until the spinach is soggy as well, then add the rice and stir thoroughly while still cooking. It’s really good if you can hear the rice being fried. Cook for another 5 minutes, then remove from heat and transfer to plates and enjoy.

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Vegan Brown Rice Pudding

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Do you now rice pudding? Surely, if you are British you know it by heart. If you are Danish you know of a slightly different version of it. We Danes eat rice pudding warm, with melted butter on top and a drizzle of cinnamon and sugar. Yes, I told you, a slightly different version of the UK rice pudding. Oh, and we eat is just in December, or whenever it feels like Christmas. Yes, now that I see my own writing, it sounds a bit crazy. Just a tad. The Danish rice pudding is something we have been brought up with; it’s the foundation of a Danish Christmas (and something we serve the Christmas gnomes who, during Christmas, lives in the attic of our houses. And we serve them a Christmas beer alongside the pudding. Ok, I will stop confusing you now. God, this is a really weird tradition).

All you need for 2 people…
1/2 cup of short grain brown rice
4 cups of almond milk
A pinch of salt
1 tablespoon of vanilla extract

This is how you do it…
Combine the almond milk and the brown rice in a thick-bottomed pot and bring to a boil. Then lower the heat for a constant simmer so you wont burn the rice or the milk. Boil for an hour or until the almond milk has been absorbed into the rice, creating a nice porridge-y texture. It will take between an hour to an hour and a half. I know it’s a long time, but brown rice takes a long time to cook in general. Once done, season with a pinch of salt and the vanilla extract.

You can eat this either cold or hot, and top it of with your favourite fruit compote and/fresh cut fruit.